Roasted Red Pepper Dip

Holly Clegg
  • Yield: 3 cups


1-- (10-ounce) jar roasted red bell peppers, drained
1tablespoon olive oil
1-- (16-ounce) container reduced fat cottage cheese or silken tofu
1-- garlic clove, minced
2tablespoons chopped fresh basil
1/4teaspoon salt
-- Freshly ground black pepper


  1. Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pepper.

Recipe by Holly Clegg.